8 white potatoes - thinly sliced
4-8 rashers of Welsh bacon
5 ml/½ pint of vegetable or chicken stock
1 onion finely chopped
anglesey sea salt
black pepper

METHOD

In a deep frying pan, fry the bacon until lightly browned and then put to the side. Put the stock, onions, and potatoes in a pan and simmer until the potatoes are cooked (more than 5 minutes). Then place the bacon rashers on the potatoes to reheat.

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